Baked Veggie Eggs
These deliciously simple Baked Veggie Eggs are perfect for breakfast, brunch or even dinner. The toast is built right in to the dish!
- 2 slices gluten free bread cut into rounds (I used Artisan White from Schar)
- 2 tablespoon broccoli cooked and chopped
- 2 teaspoon roasted red pepper chopped
- 2 eggs
- salt and pepper
- fresh parsley or chives for serving optional
Preheat the oven to 400 degrees. Grease two 8 or 10 ounce ramekins, and place them on a baking sheet.
Place a bread round in the bottom of each ramekin. Top each slice of bread with 1 tablespoon of the broccoli and 1 teaspoon of the roasted peppers, and sprinkle with salt and pepper. Use a spoon to make a well in the center of the veggies, and crack an egg into each well. Sprinkle the top of each egg with salt and pepper.
Bake the eggs for 14-16 minutes, or until the whites are cooked through and the yolk is still a bit runny. Remove from the oven and cool 1-3 minutes. Eggs can be served in the ramekins or use a fork to gently pop them out, so you can serve on a plate and slice through all the layers. Enjoy!
Serve with fresh parsley, chives or hot sauce if desired.
Recipe is naturally dairy free, as long as bread used does not contain dairy.
Calories: 162kcal | Carbohydrates: 17g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 170mg | Sodium: 251mg | Potassium: 107mg | Fiber: 1g | Sugar: 3g | Vitamin A: 431IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 1mg